How Do Grapevines Overwinter? Key Points of Winter Cold-Protection Management Techniques
The grapevine is one of the world's ancient fruit tree species, native to western Asia, and is cultivated all over the world; about 95% of the world's grapes are concentrated in the Northern Hemisphere. Grape cultivation techniques are already very mature; for example, for the question of how grapevines overwinter, there are also many methods that can solve it.
I. Winter Pruning
Winter pruning of grapevines is crucial; pruning is best done 15 days after natural leaf fall, generally in late December.
During winter pruning, the number of buds retained per individual plant and the pruning length of fruiting canes must be determined. Usually, for a trellis surface, retain 10-12 fruiting canes per square meter; for a pergola surface, retaining 6-8 fruiting canes per square meter is sufficient.
II. Direct Burial in the Ground
After pruning, take the canes down one by one in the same direction, straighten them, tie them into bundles, and lay them flat in the center of the bed. To prevent the canes from being crushed and broken when soil is mounded, it is best to place soil or a straw bundle at the base of each plant. When mounding soil, pack it firmly as you heap it, to prevent air from penetrating the soil mound.
III. Deep Trench Planting
This method is suitable for areas with a dry climate and plots with good drainage. Before planting, first dig a trench 30-40 cm deep, and plant and grow the grapevines in the trench. First tie the canes into bundles and place them in the trench, then lay small wooden poles across the trench, spread straw on top, and cover with soil to the required width and thickness.
IV. Plastic Film Cold-Protection Method
First cover the grape canes with wheat straw or rice straw to a thickness of 40 cm, cover with plastic film on top, and seal the surroundings tightly with soil. Note that during operation the film must not be broken, otherwise cold air will enter and easily cause freeze damage.
The grape is a famous fruit, eaten fresh or made into raisins, and also used for winemaking; the lees after winemaking can be used to extract tartaric acid, and the roots and vines used medicinally can stop vomiting and calm the fetus.